Posts Tagged ‘carrots’

Oven roasted winter vegetables

There comes one day in a week when i am almost dead, hate the kitchen and everything in it and on that very day, i am always short of ingredients except few vegetables lying around that were left out from the week’s cooking :))

Funnily, sometimes best flavored dishes are produced under pressure.

Here is one that turned out really good, colorful, healthy and clean, perfect for wintery days.


Oven Roasted Winter Vegetables:


2 carrots

1 Bell pepper

1/2 a Zucchini

1/2 a Green squash

1 Cup cauliflower florets

Few Asparagus, if you have any.

Or any add any vegetable of your choice like onions also taste very good.


1/4 cup Olive Oil

Salt and Pepper

A pinch of rosemary leaves (optional)

A pinch of curry powder (option)




Julienne  the vegetables into 1/2 inch thick long strips, all same size.

Toss them with olive oil, generously.

Sprinkle salt and pepper, toss again.

Add the herbs. ( a pinch is enough, rosemary is a very strong herb and over seasoning it will spoil the taste)


lay them randomly on the baking sheet and put them in the preheated oven at 425 degrees for about 20 minutes or until the vegetables are done. (not mushy)


Oven roasted vegetables are so aromatic, do not need any frying or excessive cooking and they taste so good!!!

Spread them on a bed of pasta, toss them in a salad or eat just like that with a bowl of soup!!!


By Aditi Sheth


Traditional Minestrone Soup


1 can of whole tomatoes

1/2 can of kidney beans rinsed

1/2 can of  navy beans rinsed

1/2 zucchini

1/2 carrot

1/2 potato

1 stalk of celery

1/2 onion

5-6  spinach leaves

1/2 cup cooked macaroni

Olive oil

2-3 cups Water/Broth

For seasoning:

Salt per taste

Pepper per taste

Italian herb seasoning mix per taste


Chop all the veggies. Grind the whole tomatoes (save few whole tomatoes)

In a pan add all the  veggies except zucchini & spinach. Add 2 cups water or broth.

Cook it for 10-15 mins till veggies are half cooked.

Add Kidney beans, navy beans, olive oil, italian seasonings & tomato puree to the soup.

Crush the remaining tomatoes with your hand & add to the soup.

Let it simmer for 10-15 mins. Add zucchini & spinach.

Cook till all veggies are soft.

Add macaroni,salt & pepper. Check for seasonings. Simmer for 1-2 mins.

Serve hot with garlic bread.

P.S: You may have to add more water/broth as the soup cooks.

You can add or subtract veggies per your taste.

By Poonam.R

Carrot Soup


4 carrots, medium sized cut in cubes

1 potato, medium sized cut in cubes

2 tsp butter

2 tsp cilantro leaf paste

Salt to taste

6 Black peppercorns, crushed

1/2 tsp sugar



Heat 1 tsp butter in a pressure cooker for 30 seconds, add carrots and potato and cook for a minute. Add 3 1/2 cups water and pressure cook until one whistle. Cool, blend and set aside.

Grind the cilantro leaves to a fine paste

Heat 1 tsp butter in a pan, add cilantro leaf paste and saute for 10 seconds. Add the vegetable mixture salt, black pepper and sugar, bring 2 boil, and simmer for 2 minutes. Serve hot.


By Madhu Thube